Easy, delicious honey garlic shrimp pasta made in just less than 20 minutes. This simple yet sophisticated dish is a must have for cooler weather, even date night approved
Is everyone as excited as me about this sweater weather, hot chocolate days, beautiful yellow leaves and fall festivals? I absolutely love this magically time of the year. I wish it stays like this until the holidays.
On another note, life has been hectic with a 16 month old energetic toddler. I think “hyper” is an understatement. I wasn’t as hyper like this when I was her age (I think)!!
But let’s talk food because this is a food blog. I’m easily distracted. Sorry!
This dish is a wild roller coaster of flavors with the tangy flavor of tamarind, pleasant hint of honey, the creaminess of butter. This simple yet sophisticated spaghetti dish will blow your mind.
You already know how muchI love noodles. On busy days when I only have a few minutes to prepare dinner, I would always rely on my spaghetti to make dinner happen quickly and effortlessly. This honey garlic shrimp pasta couldn’t come in at a better time.
Definitely a BIG yes to a quick and nice dinner, even date night approved.
What we got going on here are a few ingredients:. Shrimps, honey, garlic and tamarind. I’m substituting tamarind juice instead of lime juice for this dish because tamarind has a sour taste but lightly sweet kick to it. You basically season the shrimps with a bit of salt and pepper, add in the honey garlic tamarind sauce, toss the spaghetti in and that’s about it!!
Dinner on the table within 20 minutes so you can enjoy watching fall leaves and drinking hot chocolate. Oh, and try to keep up with a running toddler.
- 0.5lb thin spaghetti noodles
- 1 lb medium / large shrimps (cleaned & deveined)
- 5 cloves garlic (minced)
- 1 teaspoon chicken stock
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teasoon black pepper
- 1 tablespoon butter
- for the sauce:
- 2 teaspoon tamarind paste
- 2 tablespoon honey
- ½ tablespoon oyster sauce
- 2 + ½ tablespoon canola oil (divided)
- In a large pot of water, add in a pinch of salt and boil pasta until al dente according to package instruction
- Season shrimps with chicken stock, garlic powder, salt pepper. Set aside
- Whisk tamarind, honey, ½ tablespoon oil, oyster sauce in a bowl. Set aside
- In a medium saucepan, heat the remaining canola oil over medium high heat, add in garlic, then shrimps and cook until just about soften, approximately 2 minutes.
- Pour sauce over the shrimps, stirring constantly.
- Add in butter, then pasta to the saucepan and toss. You can add in a little water if the pasta seems dry.
- Turn off heat and garnish with crushed pepper